[lisper]

The flavor dimensions I can distinguish are:

1. Acid

2. Sugar

3. Tanins (in reds)

4. Malo-lactic acid (the buttery flavor in some chardonnays)

5. Oak

6. An aroma that I call "barnyard" that is present in many old-world wines. I think this is what others refer to as "earthy". Some people seem to like it but I find it very disagreeable.

7. Everything else. Many of my favorite wines have a certain je-ne-sais-quois that I can recognize but not quite put my finger on.

I like low acid, tannic, oaky, and just the tiniest hint of residual sugar. I think this is what most people call "jammy".